Mushroom Soy Sauce Chicken
Chicken Thighs marinated in a Mushroom Soy Sauce marinade and pan seared to seal in flavors. Finished off in the oven to achieve a tender roasted effect.
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Main Course
Cuisine American
Cutting Board
Knife
Bowl
Large Zip Lock Bag
Cast Iron Skillet
Protein
- 4 large Chicken Thighs with Bone & Skin intact Cleaned and excess fat removed.
Produce
- 1 tbsp Garlic Minced
- 1 tbsp Lemon Juice
- Oregano/Thyme/Parsley Chopped for garnish.
Pantry
- 1/4 cup Mushroom Soy Sauce Commonly found in Asian markets.
Seasonings
- 1 tbsp Garlic Herb Seasoning No salt.
- 1 tsp Cumin
- 1 tsp Adobo Seasoning
- 1/2 tsp Umami Mushroom Seasoning
- 1 tsp Onion Powder
- 1/2 tsp Black Pepper
Marinade
In a bowl or large Zip Lock Bag, add Garlic, Lemon Juice, Mushroom Soy Sauce, Water, Seasonings and a generous drizzle of Olive Oil. Whisk all ingredients to combine or if using a Zip Lock Bag, seal and using your hands, squish bag around to mix.
Add cleaned Chicken to bowl or bag. Using your hand, massage marinade into Chicken being sure to coat completely. Cover bowl or seal bag and set aside to marinade for minimum 30-60 minutes. For better flavor profile, marinade overnight.
Preparing Chicken
Preheat oven to 350℉.
Heat Cast Iron Skillet on medium/high. Drizzle with Olive Oil.
Add Chicken Thighs skin side down and sear Thighs for 5-7 minutes or until. skin is crispy and browned. Flip over and sear on second side for additional 5-7 minutes.
Cover Cast Iron pan with tin foil and place in preheated oven. Continue cooking process for 20 minutes or until internal temperature reads 165℉. Remove from oven and let it rest before serving. Cooking time can vary depending on the size and portions of Thighs.
Serve along side your favorite side dishes. Garnish with fresh herbs and enjoy.
Keyword Chicken Thighs, marinated, mushroom soy sauce